Ingredients
- 2 1/2 stock
- 45 ml soy sauce
- 24 gr redcurrant jelly
- 22 ml orange juice
- 22 ml sherry
- 8 gr cornstarch
Salt & pepper Put stock, soy sauce & jelly into a saucepan & bring to a boil. Blend corntarch with orange juice & sherry & add to the saucepan. Stir well & simmer over a low heat until thickened slightly.
